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Mediterranean Fish Soup

  • 4servings
  • 209calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces uncooked pastina or other small pasta

  2. Nonstick cooking spray

  3. 3/4 cup chopped onion

  4. 2 cloves garlic, minced

  5. 1 teaspoon fennel seeds

  6. 1 can (about 14 ounces) no-salt-added stewed tomatoes

  7. 1 can (about 14 ounces) fat-free reduced-sodium chicken broth

  8. 1 tablespoon minced fresh parsley

  9. 1/2 teaspoon black pepper

  10. 1/4 teaspoon ground turmeric

  11. 8 ounces firm, white-fleshed fish, cut into 1-inch pieces

  12. 3 ounces uncooked small shrimp, peeled and deveined

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt. Drain; set aside.

  2. Spray large nonstick saucepan with cooking spray. Add onion, garlic and fennel seeds; cook over medium heat 3 minutes or until onion is tender.

  3. Stir in tomatoes, chicken broth, parsley, pepper and turmeric. Bring to a boil; reduce heat and simmer 10 minutes . Add fish and cook 1 minute. Add shrimp and cook until shrimp just begin to turn pink and opaque.

  4. Divide pasta among 4 bowls; ladle soup over pasta.

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